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Spicy Ketchup
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 1/3 cups
Share This Recipe
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 1/3 cups
Ingredients
2 red bell peppers
2 poblano peppers
2 tablespoons olive oil
1 cup ketchup
1/4 cup Dijon mustard
2 teaspoons horseradish
2 teaspoons smoked paprika
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
8 drops hot sauce, such as Tabasco
Directions
- Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
- Puree the peppers and ketchup in a blender until smooth.
- Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
- Keep in an airtight container in the refrigerator for up to 2 weeks.
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